Course Description

30-220 Food Service Design and Equipment F,W(3-1) [0.50]

This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.

Location: Alfred (Fall offering), Kemptville (Winter offering)

Course Profile

1998-99 Associate Diploma Calendar

Last revised: March 17, 1998. Contact: sdorr@registrar.uoguelph.ca.